World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Chinese   -   Sea Bass With Ginger And Onions   adapted from Cantonese Chinese Cooking by Margaret Leeming

  • 4 Medium Sea Bass Fillet
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Ginger
  • 1 Bunch Scallion -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 1 Tablespoon Orange Juice
  • Salt And Pepper -- To Taste
  • 1/2 Teaspoon Sesame Oil
  • 2 Tablespoons Rice Wine
  • 1 Cup Chicken Stock
  • 2 Teaspoons Oyster Sauce
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Cornstarch -- Mixed With
  • 1 Tablespoon Water
Directions Mix rice wine, stock, some salt, oyster sauce, and soy sauce. Saute ginger, onion, garlic and orange juice for 15 seconds then add the combined mixture. Add fish and simmer for 15 minutes. Remove fish, add cornstarch mixture and allow to thicken sauce. Season with salt and pepper. Add sesame oil and serve over fish.
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of